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Mainly on a Friday night, I like to have a meal dedicated to a particular cuisine to celebrate the arrival of the weekend.  We used to do Mexican night a lot and even though I still love a taco bowl I’m enjoying my curries at the moment, particularly Indian curries.  

There’s always that temptation to pick up the phone and call the local takeaway, which is fine, but when looking for something more healthier it’s always nice to make your own and it’s easier than it sounds.  

Indian-Style Fish Curry With Lemon and Garlic Roasted Broccoli
Prep Time
10 mins
Cook Time
45 mins
Total Time
50 mins
 
A lighter and satisfying version of an Indian curry with a roasted broccoli side instead of rice.
Servings: 4
Author: Jemma Andrew-Adiamah
Ingredients
For the curry
  • 4 portions of white fish fillets (I used cod)
  • 1 onion sliced
  • 1 thumb size piece of ginger grated
  • 2 cloves of garlic grated
  • 4 tbsp curry paste (choose your favourite)
  • 400 g chopped tomatoes
  • handful of coriander
  • 1 chilli (optional)
For the roasted broccoli
  • 2 heads of broccoli
  • 3 tbsp coconut oil
  • 1 lemon
  • 1 chilli
  • 2 garlic cloves
Instructions
To make the curry
  1. In a little oil, add the sliced onion and fry until softened on a medium heat.
  2. Add the garlic and ginger and cook for a few minutes before adding the curry paste and cook for a further 5 minutes.
  3. Pour in the chopped tomatoes and simmer on a low heat for 30 minutes.
  4. Put the white fish fillets into the curry sauce and cook until they are cooked through (roughly 10 minutes).
  5. Garnish with chopped coriander and sliced chilli (optional).
To make the roasted broccoli
  1. Preheat the oven to 180 degrees.
  2. Cut the broccoli heads into florets and place in a baking tray.
  3. Pour over the coconut oil, sliced garlic and chilli.
  4. Slice the lemon and add to the baking tray.
  5. Cook the broccoli for 10 minutes in the oven until it turns tender and crispy.

Unlike some curries, this one is incredibly light and feels super healthy too.  The fish is a nice half-way house as it’s not too heavy on the stomach, but still satisfying so you won’t miss the red or white meat.  You could use any white fish in this recipe, something that is meaty and doesn’t fall apart when cooked would work great. 

One of my new favourite ways to eat my curries is with roasted broccoli in coconut oil, a lighter alternative to rice.   It becomes lovely and tender and goes crispy in the oven.  For us, it works out great as Alfie has his curry with some basmati rice and the roasted broccoli and I pile up a mountain of roasted broccoli on my plate, it’s very addictive! 

Do you have themed meal nights at home?  What is your favourite curry?

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